directions

Heat the butter in a large shallow frying pan, add the chicken and cook until well browned all over; remove from the pan. Drain the fat from pan, add the green onions, wine, port and stock and bring to a boil. Return the chicken and any juices accumulated from standing to the pan and simmer, covered, for 10 minutes.

Add the pears to the pan and simmer, covered, for a further 10 minutes, or until tender. Blend the cornstarch and water and add to the pears. Stir until the mixture boils and thickens. Stir in the cranberry sauce, figs and chives and stir gently until hot.

Transfer to plates and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2743

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.